Salsa salmon and summer veg traybake
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Tara Fisher
Salsa salmon and summer veg traybake
Serve over rice or quinoa, or flake the salmon and pile into tortillas or tacos. If you want to ramp up the heat, add a diced red chilli to the veg before roasting
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
457Kcal
Fat
26gr
Saturates
4gr
Carbs
20gr
Sugars
15gr
Fibre
8gr
Protein
31gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 sweetcorn cobs
- 3 mixed peppers, deseeded and roughly chopped
- 2 red onions, cut into wedges
- 250g asparagus, trimmed
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 4 salmon fillets
- 1 x 230g tub fresh salsa
Step by step
- Heat the oven to 220°C, fan 200°C, gas 7. Slice the corn kernels from the cobs and toss together with the peppers, onions, asparagus, garlic, olive oil and some seasoning on your largest roasting tray (or use 2 trays – the veg should roast rather than steam, so make sure they’re not too crammed together). Roast in the oven for 10-12 minutes.
-
Stir the vegetables around and make room to add the salmon fillets, spaced slightly apart from each other. Pour the salsa over the salmon and return to the oven for a further 10 minutes, or until the salmon is just cooked through.TipBulk it up
Add a tin of drained and rinsed kidney beans to the tray just before the salmon.
Make it veggie
Replace the salmon with slices of halloumi.
